Classic rum balls

Wonderfully sweet and fragrant, these rum-infused treats are beautiful rolled in toasted coconut and served up at Christmas time as a beautiful edible gift, afternoon snack or light dessert.

Nov 21, 2018 4:29am

20 mins preparation

1 hr marinating

Makes 40

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Classic rum balls

Ingredients

250 gram plain biscuits (such as marie)

395 gram can sweetened condensed milk

1 cup (80g) desiccated coconut

1/4 cup (25g) dutch-processed cocoa powder

1 teaspoon finely grated orange rind

1/4 cup (60ml) dark rum

1/2 cup (40g) desiccated coconut, toasted, extra

Method

1

Process biscuits until fine crumbs.

2

Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and rum. Stir well to combine.

3

Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover, refrigerate until firm.

Notes

Suitable to freeze. Not suitable to microwave. Test Kitchen tip: To toast coconut, place in large frying pan; stir occasionally over medium heat until golden. Cool. The balls can be made up to 1 month ahead; keep refrigerated.